Grand plans I have in this kitchen of mine. Stuffing pepper boats with a wheat berry salad popped into my mind sometime last week, and on our adventure in Market Basket, I picked up all of the necessary ingredients.
Wheat berries were soaked overnight. I feel no need to even cook them; I like them just chewy enough. No, I love them. I am becoming obsessed with wheat berries.
When I started prepping the poblano peppers for roasting, I started to think they were a little small for stuffing, but figured I would just top them with the salad.
Until they came out of the oven. I should have taken an after photo, because it was quite pathetic. They shrunk and flattened, losing about 1/4 of their already paltry size. There would be no stuffing, so I decided on a simple salad using the planned ingredients.
After chopping and sautéing butternut squash until soft, I tossed it with the room temperature wheat berries.
I also used my trusty veggie scissors to cut the shrunken peppers.
I tossed the salad with goat cheese and added a few scoops to a bed of Olivia’s Organics herb salad blend, my favorite boxed salad ever.
Wouldn’t that have been a great stuffing for roasted pepper boats? I thought so.
The roasted peppers were intensely flavorful with a nice spice to them, and it worked so well with the goat cheese, sweet squash, and herbaceous salad. I have seen lots of people tweeting about looking for healthy recipes, and I would highly recommend this one. I topped it with a few spoonfuls of jarred salsa verde to add even more of a kick, then devoured two whole plates.
I have seriously been adding wheat berries to everything, oatmeal, yogurt, salads, and soups. They are delightfully nutty and chewy and a great whole grain.
Have you developed any new favorite healthy recipes in the New Year as we all detox from the holidays?